Fresh seared scallops served with two summer salads (everything, including scallops, bought fresh this morning from the local farmers market)
What about it?
Scallops: drizzled with brown butter wine reduction. Corn salad: fresh cut from the cob sweet corn with tomatoes, basil, and green onions. Kale salad: massaged lacinato kale, blackberries, carrot ribbons, & feta. Wine: A New Zealand Sauv Blanc from Trader Joe’s